Iberian bacon

Salo is one of the most beloved delicacies in traditional Ukrainian cuisine. It tastes best when made from Iberian pigs – the only domesticated breed in Europe that grazes freely and is part of an ancient ecosystem preserved exclusively in the southwestern regions of the Iberian Peninsula, namely in Spain and central and southern Portugal. The land there is rich in acorns from holm oak, gall oak, and cork oak trees, which the pigs feed on.
This diet promotes the accumulation of intramuscular and epidermal fat, which explains its high quality.

In ancient times, lard was used as a source of fat and protein, as well as a preservative. Today, Iberian lard is a popular delicacy, prized for its exquisite taste and aroma.

Iberian lard can be eaten as a snack on its own or used in various dishes. It is often added to soups, stews, omelets, salads, and other dishes.

Iberian lard is a healthy product. It contains a lot of protein, vitamins, and minerals. Lard is also a good source of omega-3 and omega-6 fatty acids, which are beneficial for heart and vascular health.

Today, there are very few Iberian pigs left, so strict records are kept. Information about each piglet born is entered into the National Registration Chamber, where all data about the parents and place of birth are stored, so the livestock population is clearly counted.

We use fat from Iberian pigs. Therefore, you can be confident in the quality of our Palko products by reviewing the certificate below 👇